I’ve got to tell you—last week I dove headfirst into making Sun-Dried Tomato Gnocchi, and oh man, the first bite was a total flavor bomb moment! Imagine those pillowy little potato pillows soaking up the rich, tangy, slightly sweet goodness of sun-dried tomato sauce with just that perfect hint of umami that hits your soul. The way the gnocchi, made using a homemade gnocchi technique, gently melts in your mouth, coating you in this luscious, vibrant sun-dried tomato sauce—it’s honestly unforgettable.
I was craving a dish that felt a little special but still cozy, and Sun-Dried Tomato Gnocchi totally delivered. What made this gnocchi so unforgettable? The blend of silky potato gnocchi variations with that punchy tomato flavor, plus a subtle garlic kick that’s just perfect. It was like taking a classic Italian gnocchi recipe and giving it that sun-dried tomato upgrade that leaves you craving the next bite. And the best part? I nailed it in my own kitchen without the fancy Italian restaurant prices.
If you love gnocchi with tomato garnish and dishes that satisfy all your flavor cravings, you’re going to adore this. Plus, this recipe links back to some drool-worthy inspirations like the savory layers in a Saucy Sun Dried Tomato Gnocchi and the comforting vibes of 30 Minute Creamy Tomato Gnocchi with Burrata – Dishing Out Health. Trust me, fellow foodies, this Sun-Dried Tomato Gnocchi journey is one you want to join—get ready for those delicious “yes!” moments.
What You Need
Let’s talk ingredients because this Sun-Dried Tomato Gnocchi starts with the right stuff to hit every crave-worthy note. Here’s exactly what you need:
- 3 large russet potatoes (about 2 pounds) – these potatoes make the fluffiest potato gnocchi variations, so splurge for good ones at the farmer’s market
- 1 to 1½ cups all-purpose flour – I usually start with less and add as needed for that perfect dough consistency
- 1 egg large – binds your gnocchi dough with just the right richness
- ½ cup sun-dried tomatoes, chopped (oil-packed for max flavor) – grab these from the international aisle or your local Italian market
- 2 tablespoons olive oil – good quality, extra virgin olive oil brings that fruity, buttery layer to the sun-dried tomato sauce
- 2 cloves garlic, minced – this is the secret ingredient that takes your sun-dried tomato sauce from good to unforgettable
- ½ cup grated Parmesan cheese – I go heavy on this for a salty, nutty punch
- Salt and pepper to taste – don’t hold back here; seasoning is everything
- Fresh basil or parsley for garnish – it’s all about that fresh, bright finish
- Optional: pinch of red pepper flakes – for those who love a little heat with their gnocchi with tomato garnish
Tip: For shortcut bliss, use pre-chopped sun-dried tomatoes but make sure they’re in oil to keep the flavor juicy and lush. Also, store your potatoes in a cool, dark spot so they don’t get too soft or sprout early. That’s key to perfect homemade gnocchi technique!
This combination makes this Sun-Dried Tomato Gnocchi absolutely crave-worthy. If you want to go next-level, swap regular Parmesan for aged Asiago for extra sharpness, or toss in a splash of white wine to your sun-dried tomato sauce when cooking—it adds a gorgeous depth!
How to Make It
Ready for that kitchen magic? Follow these steps for mind-blowing Sun-Dried Tomato Gnocchi:
- Prep your potatoes by boiling them whole, skin on, until tender—around 30-40 minutes. They’ll be soft and fluffy inside, perfect for your potato gnocchi variations. Once cool, peel while still warm (this is where homemade gnocchi technique shines).
- Mash the potatoes on a clean surface or bowl, then let them cool completely. This prevents your gnocchi dough from getting gummy.
- Add the egg and grated Parmesan cheese to your cooled potatoes, mixing gently. Sprinkle in salt and pepper to taste.
- Gradually add the flour, folding it in carefully. Use only as much as you need for a soft dough that isn’t sticky. Remember, less flour means lighter gnocchi! Too much flour, and you get dense gnocchi, which no one wants.
- Stir in the chopped sun-dried tomatoes into your dough. These bursts of tangy sweetness will make your Sun-Dried Tomato Gnocchi flavor-packed from the inside out.
- Form the dough into a long rope, then cut small pieces to roll into little gnocchis. For those classic gnocchi with tomato garnish grooves, gently roll each piece down a fork or gnocchi paddle—this is where the texture meets practice.
- Cook the gnocchi in boiling salted water in batches. When they float to the surface (about 2-3 minutes), scoop them out with a slotted spoon—they’re ready!
- For the sun-dried tomato sauce: While gnocchi cooks, heat olive oil in a skillet. Toss in minced garlic and sauté until fragrant but not browned. Add a splash of reserved gnocchi water and sun-dried tomatoes. Let it simmer until the sauce slightly thickens, then season to taste.
- Add cooked gnocchi to the skillet, tossing gently so each piece is perfectly coated in the luscious sun-dried tomato sauce.
- Garnish generously with fresh basil or parsley and extra Parmesan cheese for that restaurant-quality finish.
Your kitchen will smell like Italian heaven while making this, seriously. I learned early on that rushing with the dough means heavy gnocchi, so take your time with the homemade gnocchi technique—it’s worth every second. And if you’re crunched for time, boiling the gnocchi then finishing it in the sun-dried tomato sauce skillet saves so much with fantastic results.
If you want to peek at other flavor-forward gnocchi dishes like the Sausage Gnocchi Delicious Easy Dinner, it’s a tasty reminder of how versatile potato gnocchi variations can be!
Serving This Up
This Sun-Dried Tomato Gnocchi pairs like a dream with a handful of easy sides and perfect occasions:
- Serve it alongside a crisp arugula salad with lemon vinaigrette for contrast
- For a creamy touch, drizzle burrata or fresh mozzarella on top (totally drool-worthy, check out 30 Minute Creamy Tomato Gnocchi with Burrata – Dishing Out Health for inspo)
- Toast some garlicky bread to soak up all that sun-dried tomato sauce goodness
- Host friends with this as the star—it disappears fast, trust me!
For special occasions, sprinkle pine nuts or add crispy bacon bits like in the Gnocchi with broccoli, sun-dried tomatoes, and bacon to wow your crowd.
Leftovers? Try pan-frying your Sun-Dried Tomato Gnocchi the next day—it crisps up beautifully and pairs perfectly with a light fresh tomato salad or even tossed in eggs for a gnocchi scramble.
Seasonal twist? In winter, add roasted sage and browned butter for that cozy vibe. Spring? Toss in fresh peas and goat cheese. The possibilities with potato gnocchi variations are endless.
Don’t forget, the colors here (bright red sun-dried tomato sauce, green herbs) make every plate picture-perfect for the ‘gram!
Your Questions Answered
I know you’ve got questions about Sun-Dried Tomato Gnocchi, and I’ve tested plenty of tweaks to share.
- How do I make this Sun-Dried Tomato Gnocchi extra flavorful?
Add extra Parmesan or a splash of white wine to your sun-dried tomato sauce for an umami boost. Fresh herbs like basil or oregano intensify the bright notes. - Can I meal prep this Sun-Dried Tomato Gnocchi?
Absolutely! Cook gnocchi partially and toss with a small amount of olive oil before refrigerating. Reheat gently in a skillet with sauce for best texture. - What’s the best way to reheat Sun-Dried Tomato Gnocchi without losing quality?
Skip the microwave. A quick skillet pan-fry with a little olive oil refreshes that pillowy texture and re-brightens the sun-dried tomato flavors. - Can I use dried sun-dried tomatoes instead of oil-packed?
You can, but rehydrate them in warm water and some olive oil for that rich sun-dried tomato sauce taste. Oil-packed versions bring more depth directly. - How do I avoid gummy gnocchi dough?
Cool your mashed potatoes completely and handle the dough gently. Resist adding too much flour. Homemade gnocchi technique matters here! - Are there variations to this Italian gnocchi recipe?
For sure! Swap potatoes with ricotta (though it changes texture), or add herbs in your dough. The key is balancing moisture for perfect cooking. - Can I freeze Sun-Dried Tomato Gnocchi?
Yes! Freeze uncooked gnocchi on a baking sheet, then move to bags. Boil straight from frozen for a quick flavor-packed meal.
These tips have been lifesavers in my kitchen, making Sun-Dried Tomato Gnocchi one of my go-to dishes. If you’re craving ideas, check out this Saucy Sun Dried Tomato Gnocchi for more inspiration.
Final Bites
Seriously, Sun-Dried Tomato Gnocchi deserves a spot in your flavor rotation. It’s cozy, crave-worthy, and just as fun to make as it is to eat. My Foodie Tips that always rock:
- Don’t rush the homemade gnocchi technique—take your time with the dough for tender gnocchi every single time.
- Load up on fresh herbs and Parmesan —they turn simple into spectacular.
- Experiment with potato gnocchi variations by swapping herbs or adding sun-dried tomato bits right into the dough.
Here are some of my favorite Sun-Dried Tomato Gnocchi variations: tossed with creamy burrata, paired with crispy bacon and broccoli, or finished with browned butter and sage. The bacon and broccoli combo definitely wins the crowd for comfort, but creamy burrata feels like a special treat.
This dish invites you to make it yours—customize based on what flavors you adore. I love that about Sun-Dried Tomato Gnocchi, you’re creating bites that fit your mood and taste buds perfectly.
I can’t wait for you to try this and send me all your flavor-packed stories. Let’s keep making joy in the kitchen and eating every bite with that sauce-soaked smile. You’ve got this—time to make your own unforgettable Sun-Dried Tomato Gnocchi!
If you’re curious for more gnocchi goodness, try my sausage twist in this Sausage Gnocchi Delicious Easy Dinner next. Enjoy every chew, fellow foodies!
Sun-Dried Tomato Gnocchi
Delicious and tender gnocchi infused with rich sun-dried tomato flavor, served in a creamy sauce that’s perfect for a comforting Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 2 cups potato gnocchi
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and red pepper flakes, cook for 2 minutes stirring occasionally.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
- Add the cooked gnocchi to the skillet and toss gently to coat with the sauce.
- Remove from heat and garnish with fresh chopped basil before serving warm.
Notes
For extra flavor, add a handful of baby spinach or substitute heavy cream with a non-dairy alternative for a lighter version.